Antoni in the Kitchen

July 1, 2019
Porowski, the food and wine guru on the Netflix series Queer Eye, presents an eclectic, appealing collection of recipes that reflect his “life path.” Elements of Porowski’s Polish heritage are echoed throughout, such as Polish caramel Easter squares, pickled herring tartines with apple and radishes, and bigos (a meat-and-cabbage stew). Influenced by growing up in ethnically diverse Montreal, Porowski includes several recipes that have Middle Eastern and South Asian flair, such as fesenjan (pomegranate-walnut chicken stew), and chickpea masala. There are also delightful recipes that recall his junior high school years in West Virginia, such as five-onion soup with crispy shallots, and a blackened swordfish with polenta hush puppies and roasted tomatoes (which he recalls from a “market-style” restaurant in the state’s capital). Fans of Queer Eye will enjoy Porowski’s recipes inspired by cast members, such as Johnny’s Queso Blanco named after Jonathan Van Ness, smoky chicken skillet fajitas (one of Tan France’s favorite dishes), and Kansas City Coconut Sheet cake inspired by one of the show’s caterers. Porowski accompanies many recipes with helpful tips: to slice soft goat cheese for canapés, he suggests using unflavored dental floss instead of a knife, and he also lists sriracha as a good substitution for chili garlic sauce. This terrific volume will appeal to cooks of all levels looking to expand their repertoire.

August 1, 2019

Although not a professional chef, Porowski, the Polish Canadian star of hit Netflix series Queer Eye, has an extensive background in food and a lifelong passion for cooking and entertaining. Porowski's first cookbook with veteran cookbook writer Fox offers a dynamic mix of colorful recipes made with simple, fresh ingredients. The recipes, often inspired by family, friends, and Porowski's favorite restaurants, offer updated twists on a variety of culinary traditions, including Persian, Greek, Italian, French, and Polish. Recipes for sophisticated yet laidback entertaining are especially appealing. Home cooks will also be inspired by hearty stews and pastas, seasonal vegetable dishes and salads, and a variety of sweet options. Porowski treats Queer Eye fans to plenty of culinary tidbits about his family, friends, and childhood in Montreal, along with a slew of glamorous photos shot on New York's streets and in its markets and shops. The overall package is fresh, stylish, and trendy, just what you'd expect from one of the Fab Five. VERDICT The Queer Eye star's first cookbook is sure to appeal to the show's many fans and foodies alike; an essential purchase.--Kelsy Peterson, Forest Hill Coll., Melbourne, Australia

Copyright 2019 Library Journal, LLC Used with permission.

August 1, 2019
In the introduction to his first cookbook, Queer Eye's food expert Porowski emphasizes his love for cooking and sharing food with loved ones, and his recipes fittingly begin with a section of party foods that includes a cheese-platter tutorial, before moving to vegetable side dishes, soups and stews, pastas, healthy weeknight fare, meat, and desserts. With much culinary reverence, Porowski highlights foods of his Canadian upbringing (poutine), Polish heritage (zurek, braised cabbage), and globetrotting spirit (masala nuts, tahdig, malaysian chili shrimp). Recipes themselves are largely unfussy, both ingredients-wise and steps-wise, and come with brief, chatty intros. Most feature a tip, like using dental floss instead of a knife to slice soft cheeses. The book is chock-full of photos, many of them of Porowski shopping, cooking, eating, or just serving up looks. Food Network star Ted Allen, food and wine expert for Queer Eye's 2003 iteration and Porowski's friend and mentor, contributes this book's foreword.(Reprinted with permission of Booklist, copyright 2019, American Library Association.)